Let’s face it: sometimes we all need a dessert that only makes two servings.

Sometimes we just can’t handle 12 servings.

Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. Sometimes it’s the best thing ever.


FYI: I have no idea what that is like.

Haven’t you always wished you could make just enough dessert for yourself? Or yourself and one other person?

Or… just yourself?

Me too.

But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes.

What can I say? I’m lazy.

Well, I was lazy. Until I decided to make these cupcakes for two. This is only my second or third cupcake recipe completely from scratch and completely from my own recipe development, and I am so excited with the result.


It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting.

And it only takes one bowl! Not creaming, no mixer, no folding… just you, a bowl and a spoon. Try not eating some of that batter. Yeah right.

I think what I love most about these cupcakes is their customizability. Mr. How Sweet and I can have different flavors of frosting or even some different fruit, nuts or chocolate chips added in our cupcakes if we’d like. Meaning that I can make mine fun and fancy and he can keep his plain and boring. Nothin’ new there.



One Bowl Vanilla Cupcakes for Two

serves 2

1 egg white

2 tablespoons sugar

2 tablespoons butter, melted

1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)

1/4 cup flour

1/4 heaping teaspoon of baking powder

pinch of salt

1 1/2 tablespoons milk

Preheat oven to 350 degrees. Line a muffin pan with 2 liners.

In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.

Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired. I used some leftover white chocolate frosting.


I have an inkling that these “easy” cupcakes may be made nightly. Does that defeat the purpose?

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736 Responses to “One Bowl Vanilla Cupcakes For Two.”

  1. #
    VanJayCee — April 11, 2011 @ 6:01 pm

    Pardon my three-posts-in-a-row, but I had to share and say the chocolate version came out PERFECT! 3 perfect sized cupcakes of chocolate perfection! Iced with chocolate icing (2 parts icing sugar, 1 part cocoa powder, 1 part softened butter)…I doubt these are gonna stay uneaten until the boyfriend gets home…I will just have to make more!!


  2. #
    Shanna — April 12, 2011 @ 2:09 am

    I finally posted on my blog about these amazing cupcakes and my chocolate version. Posted recipes too. Gave you full credit and linked back to you several times. Thanks again!!



  3. #
    Adam — April 12, 2011 @ 9:49 am

    Just to reinforce what a few people have said above, it’s important to fill each unused cupcake slots with 1/2 to 2/3 water. This prevents the baking pan from warping or flaking.

    Granted, that was the norm many decades ago. It’s entirely possible that new pans aren’t subject to those limitations.

    On the other hand, water isn’t exactly expensive. I still take the safer route.


    • Margaret — June 4th, 2011 @ 9:31 pm

      OR… you can use silicon cupcake cups, which stand on their own and place them on a small cookie sheet or baking ban and not worry about the warping.


  4. #
    Beverly — April 13, 2011 @ 11:29 am

    These are so cute and only two!


  5. #
    Lyssa — April 13, 2011 @ 4:43 pm

    this is the cutest EVER <3 thank you for sharing!!!!!


  6. #
    Lyssa — April 13, 2011 @ 4:44 pm

    this is the cutest EVER <3 thank you for sharing. I often bake, but have people complain I'm going to make them fat with so many baked goods, this is the perfect solution!


  7. #
    Thuri — April 15, 2011 @ 11:21 am

    Love them :) i have these cupcake takeaway-boxes and only 2 ;) great to make those and take along on the next picknic or mini trip :)


  8. #
    Alexia Kollar — April 17, 2011 @ 11:19 am

    WOW, this recipe is amazing! I doubled the recipe to make just a little dessert for my family last night, while wathing “Hotel Rwanda”, and they turned out fantastic! I used some almond extract alongside the vanilla, because well, I just like almond :) And same thing with homemade buttercream frosting. This recipe is SO easy, and the cupcakes are soft moist, and FLUFFY! I love this recipe, because as an 11 year old (I will be twelve in June ;) wanting to be a pastry chef when I grow up and own my own bakery, and with this, I can customize this recipe, and try new ones out without using up alot of ingredients in the house, and messing up the kitchen!! Thank you, Jessica! :) <3


  9. #
    Arbine — April 21, 2011 @ 3:41 pm

    Will definitely try to make these with my daughter later. Just wanted to say that I love your blog. You write with great wit and your recipes always make me hungry
    . My daughter has now dubbed you the cupcake lady. :)


  10. #
    Payday Loan Help — April 22, 2011 @ 3:40 am

    Thanks for the recipe! Easy-to-follow instructions and tastes really good too!! My kids love it.


  11. #
    Natalie — April 23, 2011 @ 2:42 pm

    I’m just about to make these cupcakes! I’ve been searching for the perfect cupcake – and I have a feeling this might be it! thanks for posting this great idea. xx


  12. #
    fajas colombianas — April 29, 2011 @ 10:02 am

    The only thing simple about them is that it is simply adorable. Very easy to follow tutorial, actually, my kids made them and I loved it. THanks for this share.


  13. #
    julie — May 1, 2011 @ 8:45 pm

    yummy, i can’t wait for the One Bowl Vanilla Frosting For Two Cupcakes post. :)
    great recipe. can’t wait to try it with my daughter.


  14. #
    Christina — May 2, 2011 @ 11:11 pm

    Made these tonight and used Bailey’s frosting. Delicious combo. I love how vanilla-y these are, and I love that I didn’t have to put my butter out an hour before I wanted them.

    My only regret is I doubled the recipe and told my husband I was making four. Telling him I was only making two would’ve been better, ha!


  15. #
    Kayla — May 4, 2011 @ 6:20 pm

    okay, i think cupcakes are NOT my baking specialty, cause everytime i try to make cupcakes, they either overflow the pan or turn out weird lol well its stilll my early baking years, so i still have plenty of time to learn.
    i really liked this recipe. my imagination sparked when i saw this and i thought… hmm mabey it would taste good with honey, ive never had a honey cupcake. so i replaced the vanilla with honey. well, i ended up using bread flour instead of cake flour. mistake!!!! it ended up to look like little souflees and when i took them out of the oven, they deflated -_- lol! ive had some cooking havoc before, but this was totally new! so i think this weekend ill try making it again. thanks for the recipe!!


    • Jessica — May 4th, 2011 @ 7:11 pm

      Kayla – make sure you use all purpose flour and not cake flour – they are different!


  16. #
    penandra — May 6, 2011 @ 11:47 pm

    Wonderful!!!! Thank you so much for this recipe. I made these this evening and then had to experiment and made a batch of chocolate! (I reduced the vanilla to 1/2 tsp., added 2 TBL cocoa, and increased the milk to 2 TBL. (also added 2 TBL of mini chips). Delicious! I love it when I discover something like this!


  17. #
    Sippin Syrup — May 7, 2011 @ 7:25 am

    This is an awesome idea!


  18. #
    Alice — May 7, 2011 @ 5:00 pm

    These cupcakes are absolutely divine!! I came across this recipe and it was perfect for a little mother’s day treat for myself and my ma. I did have to leave them in the oven for about 20 minutes total … at 10-12 they were still liquid in the center. Delicious though, absolutely delicious :)


  19. #
    cupcakemonster — May 7, 2011 @ 9:43 pm

    Yum! I have so far used this recipe twice, but I mess around with it – I increase the portions to make 4 cupcakes (2 each for me and my bf – 1 each is just not enough!) and add flavors like curry spice and almond extract. Such a terrific basic recipe, thanks so much for sharing it!


  20. #
    Lizbeth — May 8, 2011 @ 9:10 pm

    they look delicious but it’s a waste of power to only bake 2 at a time.


    • SewSwim — June 16th, 2011 @ 4:21 pm

      I’m thinking I agree . . . wonder if you could bake them in a toaster oven instead? Of course, if there is only one person to bake for, then I could see the point. I’ve got two kids, and there is no way two cupcakes would ever be enough! lol.


  21. #
    Ambear — May 9, 2011 @ 2:55 am

    Please check out my youtube channel! http://www.youtube.com/user/missambear


  22. #
    Benice — May 9, 2011 @ 6:00 am

    Have just posted a link to this!! Thank you for sharing…


  23. #
    Elizabeth — May 9, 2011 @ 9:47 pm

    They were wonderful, but that was to be expected. Thanks for the recipe!


  24. #
    Lucy @ Lucy eats — May 10, 2011 @ 2:49 am

    You are brilliant! I hate having to eat all 18 cupcakes by myself..


  25. #
    Thomas — May 11, 2011 @ 4:13 pm

    I made these 7 days in a row! Each day they became more tastier and tastier.

    I made them for my girlfriend. I do not know if she did not like them, but she broke up with me.

    Any suggestions on where i went wrong?


  26. #
    Person — May 11, 2011 @ 7:43 pm

    This looks AMAZING!!! do you think I could you brown sugar instead. I’m out of white sugar and to lazy to go get some


    • Jessica — May 11th, 2011 @ 9:15 pm

      I think so!


  27. #
    Podiatrist in Charlevoix — May 17, 2011 @ 10:16 am

    How cute are these?! Although I’d probably eat both cupcakes instead of saving one for someone else. But at least I’d be eating 2 instead of 12. Great idea!


  28. #
    Kelly — May 20, 2011 @ 11:31 am

    I made these for my boyfriend’s birthday this morning because who doesn’t like cupcakes for breakfast? I put sprinkles in the batter to make them “funfetti” style and he LOVED them. Why aren’t there more Just 2 Cupcake recipes out there?!


  29. #
    Yoshi — May 26, 2011 @ 8:21 pm

    So I “stumbled” onto this site yesterday and saw this incredible recipe! Got home this evening and I just had to try! They were delicious, and just enough – i love the idea of just 2, brilliant!
    Delicious recipe, perfect portions! Thanks for sharing =)


  30. #
    Phuoc'n Delicious — May 26, 2011 @ 9:57 pm

    That’s such a brilliant idea for those who don’t want to bake up a huge batch of cupcakes.


  31. #
    Jenni — May 27, 2011 @ 1:25 am

    NOO! I don’t have any baking powder! This recipe is amazing! But once I do get some, I can finally pack a cupcake in my lunch instead of 12! Thank you!


  32. #
    sarah — May 30, 2011 @ 4:55 pm

    This is a great little recipe I loved it. Even wrote a review about it on my blog :]



  33. #
    Brandi — June 1, 2011 @ 11:09 pm

    I just made these for the husband, whose had a stressful week. I made them funfetti and topped them with an eighth of my classic cream cheese frosting. They are perfect!!! Thank you so much for the idea!


    • Jessica — June 2nd, 2011 @ 4:02 pm

      Glad they turned out!


  34. #
    Lynn — June 3, 2011 @ 8:49 pm

    I made these cupcakes just now and they are amazing! The only problem is that it still makes more than two, hahaha. I ended up being able to make three full sized cupcakes when following the recipe exactly. Still much better than making a whole batch!


  35. #
    Heather — June 4, 2011 @ 9:27 pm

    I made these and they were sooooo good! Will highly recommend to others. xoxo


  36. #
    Lynne — June 6, 2011 @ 8:47 am

    Hmmm, from all the raves about this recipe, I’m thinking if I made it I’d have to triple it – 2 won’t be enough (I think 6 cupcakes is a perfectly acceptable serving size!)


  37. #
    asdagfd — June 10, 2011 @ 6:24 am

    hi.. can i put almond flavor instead of vanilla? haha


    • Jessica — June 10th, 2011 @ 6:59 am



  38. #
    melissa — June 14, 2011 @ 2:06 am

    I realize it’s a bit late to comment on this but I just want to say these are SO delicious! I’ve already made them twice in the past week and just doubled it to make a batch of 4 – it probably could have made 5 or even 6, but I had to enjoy the batter ;) My family says thank you!


  39. #
    שף בבית — June 14, 2011 @ 6:51 am

    This looks so good….. I guess i’ll just have to try it and find out how good it really is :)


  40. #
    Melanie — June 16, 2011 @ 4:36 pm

    This could be the most awesome recipe ever. What a clever idea!


  41. #
    Caitlin — June 23, 2011 @ 8:33 am

    I made these as a birthday gift for a friend.. such a great recipe! I love that they’re so versatile. It’s so much easier to get creative with two cupcakes, rather than twelve! Because I always feel the need to add my own flair to recipes, I added tiny rainbow sprinkles to one (funfetti, anyone?!) and mini chocolate chips to the other.

    For an easy frosting, I creamed 1 tablespoon of softened butter with a fork, and stirred in 1/2 tablepsoon of milk and a little vanilla extract (and added raspberry jam to top the chocolate chip cupcake). Then, I added about 1/4 cup powdered sugar.

    I didn’t get to try them, but they looked amazing! Thank you so much for your awesome recipes!


  42. #
    Katie — June 25, 2011 @ 3:41 pm

    What a brilliant idea! Hope you don’t mind, but I linked to this post on my blog: http://singlesandpairs.blogspot.com/2011/06/link-up-onetwo-serving-cupcake-recipes.html


  43. #
    Em — June 25, 2011 @ 3:50 pm

    As a single person working 16 hour shifts, I do all my work-week cooking the night before I go on and this would be perfect. It is tough making a variety of single-person meals so that I don’t get so bored that I just waste my money with a burger trip. I can see throwing these into the oven beside the chicken breast, biscuits, potato, or whatever other combination of future-meal ingredients. Thanks so much for giving me another option to enjoy.


  44. #
    trashmaster46 — June 25, 2011 @ 10:18 pm

    So. Awesome. Yum.


  45. #
    Lynn — June 27, 2011 @ 5:50 am

    I love your recipe! It’s just the one I’ve been dreaming of. One that makes baking a cupcake or two so much more tempting and effortless – may I say that;)?
    By the way, is it 350 degrees fahrenheit or celsius?


  46. #
    Amy — June 27, 2011 @ 11:25 am



  47. #
    Sister Mable Syrup — June 27, 2011 @ 10:55 pm

    Turns out these are great made gluten-free as well.

    Substitute Bob’s Red Mill gluten free all purpose flour and add a tiny pinch of Xanthan Gum.

    Fantastic! :)


  48. #
    Hannah Marie — June 29, 2011 @ 7:56 am

    I stumbled across is page and instantly got excited about it! Just made a batch and found that the batter stretched to three cupcakes – ideal since I’m dining with two others tonight… Although I have just eaten one! Oops! Not going to lie, it was the best cupcake I’ve tasted! Can’t wait to experiment :) thank you so much for this recipe, I’m eternally grateful!


  49. #
    Andrew Viola — July 1, 2011 @ 2:02 am

    I don’t bake often so I probably won’t use this recipe at all but I just had to say thank you for using the word “inkling”. This is a word I will treasure for years to come. : )


  50. #
    Pretty, Polished, Perfect. — July 3, 2011 @ 5:12 pm

    I am so excited about this recipe. Will they still turn out ok if I double it? What about tripling it? I just need 5 cupcakes………



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